China Star<\/p>\n
Braised Spare Ribs<\/p>\n<\/p>\n
Ingredients for rib seasoning:<\/p>\n
2 pounds of pork spare ribs<\/p>\n
6 cups of water<\/p>\n
1 tablespoon dark soy sauce<\/p>\n
1 tablespoon of sugar<\/p>\n
2 cloves of garlic (crushed)<\/p>\n
1 clove of ginger (crushed)<\/p>\n<\/p>\n
Ingredients for gravy:<\/p>\n
2 cups of water<\/p>\n
2\/3 cup of sugar<\/p>\n
2 pinches of salt<\/p>\n
2 teaspoons of dark soy sauce<\/p>\n
2 cloves of garlic (minced)<\/p>\n
2\/3 cup of green onion (diced 1\/4 inch)<\/p>\n
1 teaspoon of minced ginger<\/p>\n
2-3 drops of sesame oil<\/p>\n
4 teaspoons of cornstarch<\/p>\n<\/p>\n
Directions:<\/p>\n
1. Clean the 2 pounds of ribs<\/p>\n
2. Cut the ribs to your size preference.<\/p>\n
3. In a large pot, combine rib seasoning ingredients and bring to boil. Once the mixtures has boiled, add 2 pounds of ribs and bring heat down to low. Braise for 2 hours.<\/p>\n
4. After ribs have been cooking for two hours, strain the ribs out of the pot and set aside.<\/p>\n<\/p>\n
Prepare gravy for the ribs:<\/p>\n
1. Combine ingredients listed below in a saucepan over medium low heat and bring to a boil:<\/p>\n
2 cups of water, 2\/3 cups of sugar, 2 pinches of salt, 2 teaspoons of dark soy sauce, 2 cloves of minced garlic, 2\/3 cup of green onion, 1 teaspoon of minced ginger, 2-3 drops of sesame oil<\/p>\n
2. Once boiled, turn heat to low and mix in cornstarch to thicken the gravy. Once thickened, remove from heat and serve over ribs.<\/p>\n","protected":false},"excerpt":{"rendered":"
China Star Braised Spare Ribs Ingredients for rib seasoning: 2 pounds of pork spare ribs 6 cups of water 1 tablespoon dark soy sauce 1 tablespoon of sugar 2 cloves of garlic (crushed) 1 clove of ginger (crushed) Ingredients for gravy: 2 cups of water 2\/3 cup of sugar 2 pinches of salt 2 teaspoons […]<\/p>\n","protected":false},"author":106,"featured_media":3460,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"yst_prominent_words":[],"class_list":["post-3459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/posts\/3459"}],"collection":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/comments?post=3459"}],"version-history":[{"count":0,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/posts\/3459\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/media\/3460"}],"wp:attachment":[{"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/media?parent=3459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/categories?post=3459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/tags?post=3459"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.kentreporter.com\/wp-json\/wp\/v2\/yst_prominent_words?post=3459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}